Cook the elbow macaroni pasta (or other small pasta) in salted water until tender. Drain.
In a dutch oven or large soup pot, put the oil and diced onion. Cook the onion for about 4 minutes over medium heat.
Add the bell pepper and cook until just tender.
Add the garlic and cook one more minute.
Add the ground meat and cook until browned.
Drain off any fat.
Add the soy sauce (or use Worcestershire sauce), dried Italian herbs, salt and pepper. (Instead of salt I usually use bouillon.) Stir to combine.
Add the tomatoes. If you want a stronger tomato flavor, add some tomato paste also.
Add the drained pasta and mix well.
You will probably need to add more salt at this time. Serve hot with grated cheese for garnish. I also sometimes serve sour cream on the side.This dish is often better the next day.
Variations: Some people like to add corn or a can of condensed mushroom soup to their American goulash.
